Roasted Cauliflower

I eat a fair amount of broccoli, but I’m also partial to it’s unmodified cousin, cauliflower. I grew up with Indian-style aloo gobi, and still enjoy this, but it’s a bit finicky to prepare at home, particularly during a busy weekday.

To solve this problem, I turned to an approach to vegetables that’s become increasingly popular in my household. It’s dead simple and basically foolproof (and works for broccoli as well). Here are the basic steps:

Preheat oven to 425° F.

Wash one head cauliflower (or broccoli) and cut into bit size pieces, discarding the stems.

In a large bowl, toss florets with 2 tablespoons of oil, 1 teaspoon of salt, and flavorings of your choice. Some suggestions:

1/2 teaspoon black pepper and 1 teaspoon lemon zest

1 teaspoon whole cumin and 1 teaspoon whole coriander seeds

sliced jalepenos and lime zest

Spread the cauliflower on a foil-lined baking sheet and cook for 20 minutes, turning cauliflower about halfway through.

Check at 20 minutes if it’s done to your liking and enjoy.

So easy and minimal work. The roasting really brings out the sweetness in the cauliflower.